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Using an oak leaf to make the crunchiest pickles (blackberry leaves, vine leaves, currant leaves work great also!)

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Pickled (Brined) cucumbers with the best crunch thanks to an oak leaf

This is my favourite recipe for making fermenting cucumbers by brining to lacto ferment.  It calls for a brine (salted water) of 3.5% (35g salt per 1000ml water) good quality baby cucumbers and a bunch of aromatics.  To get the crunch we are using the tannins that exist in leaves and in particular an oak leaf/blackberry leaf here.  It’s a wonderful pickled cucumber great for bloody maries, dishes just to name a couple.

Any other questions just shoot me an email


Author george

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